Chicken Breasts with Mushroom and Onion Dijon Sauce

In our kitchen, a good-quality Dijon mustard is one of those must-have, staple ingredients that we always have on hand! We add it to so many recipes – vinaigrettes and dressings, and it’s a terrific addition to my husband Jack’s famous potato salad!

But we also love Dijon mustard when it’s been turned into a zesty, creamy sauce – and it plays a starring role in this recipe for Chicken Breasts with Mushroom and Onion Dijon Sauce.

This delicious recipe can best be described as sophisticated comfort food! Tender boneless chicken breasts are sautéed with sliced mushrooms and onions, then smothered in a rich, creamy sauce that has been flavored with a mix of traditional Dijon as well as whole-grain Dijon mustard, plus rosemary and other herbs and spices.

These Chicken Breasts with Mushroom and Onion Dijon Sauce would make the perfect, elegant entrée for a special dinner party – but this recipe is also easy enough that you can make it any day of the week!

Chicken Breasts with Mushroom and Onion Dijon Sauce

If you have large 12-ounce chicken breasts as we did for this recipe, butterfly them, then cut in half to get two portions, and repeat for the second large breast.

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 minutes

Yield:4 servings

Ingredients

4 boneless skinless chicken breasts about 6 ounces each (1 ½ pounds)

¼ cup flour

½ teaspoon salt

¼ teaspoon freshly ground black pepper

4 tablespoons extra virgin olive oil

4 cups sliced button mushrooms

1 cup sliced red onion

2 tablespoons fresh chopped rosemary

1 tablespoons whole grain mustard

2 tablespoons Dijon mustard

½ cup white wine

2 tablespoons fresh parsley chopped

¼ cup chicken stock

¼ cup heavy cream

2 tablespoons butter

Instructions

In a medium bowl, place flour, salt and pepper and mix. Dredge chicken in four, shake excess and set aside.

In a large skillet heat oil over medium high heat until hot. Add chicken breasts and brown 3-4 minutes per side. If all four pieces will not fit, cook in two batches. Remove chicken to a platter and set aside.

Heat pan back up to high and add mushrooms and cook for about three minutes until just starting to brown. Reduce to medium high and add onions and rosemary. Cook for two to three minutes. The mushrooms will give up some liquid when the onions are added. Add both mustards, and wine and scrape up bottom. Add parsley, stock, cream and butter and mix to combine. Add chicken back in and cover with sauce. Reduce heat to a simmer and cook just until the chicken is cooked through (depending on size). Serve with sauce over each portion.

I just made your chicken with the mushrooms and onion and dijon sauce for myself and a friend. Soooo yummy! Thanks, I really impressed my friend and it was very easy to make. This one is a keeper! Keep up the good work guys. I am going to try Jack’s potatoe salad next. Thanks from my kitchen in Australia!

Hi Janet – I’m so sorry. Our recipe plugin ZipList is having some issues with Internet Explorer. (We are hoping it gets fixed soon!) If you are able to view our site with Firefox or Chrome, you should be able to print the recipes with no issues. So sorry for the inconvenience! Martha

Hey Lisa! The whole grain is a much milder mustard than the plain Dijon – so I’d start with two tablespoons of the Dijon and then add more if you want a stronger taste to the sauce. The whole grain also adds a little bit of texture so if you have any mustard seed in your cabinet, you could add maybe a teaspoon of that. But if you don’t – no worries. It will still give the sauce great flavor using just the Dijon. Let us know how you like the recipe!

Hi
i just made your chicken breasts with mushroom and dijon…it was great…the taste was succulent…is there any way of knowing its nutritional value…i am enjoying your recipes but need to carefully monitor my intake….
thnx

Hi Mary! We ate ours with a simple mixed greens salad and our Favorite Vinaigrette recipe. I also had a reader comment on one of my social media pages that she served it with garlic mashed potatoes which also sounds great. Since the Dijon sauce is quite flavorful, I’d recommend balancing the meal with a simply prepared vegetable (our Perfect Asparagus recipe would be an example) so you don’t have too many competing flavors. Hope that helps give you some ideas! Thanks for writing to us!

Great Chicken Breasts with Mushroom and Onion Dijon Sauce recipe! My favorite local restaurant makes this for me and I was looking for an exact replica. This fit the bill! Great for company and every easy to make!

Hi Nancy – I’m sorry for the inconvenience. Are you by any chance using Internet Explorer to view our site? There is a known issue with our recipe plugin Ziplist and Internet Explorer (hoping they fix it soon!). If you view our site using Firefox or Chrome, you should be able to print from the recipe. Thanks for writing and I’m so sorry for the inconvenience!

I made this tonight and we really liked it! I served it on top of mashed sweet potatoes (not the red ones) and it was really great. We will probably cut out one Tbsp of dijon next time, but we will definitely be making this again! thanks!

This recipe was incredible! Whipped it up for a quick but elegant dinner with my husband and little girls. The open bottle of wine was a great excuse to share a glass with my hubby. Definitely adding this one to the repertoire 🙂 Thanks for sharing!

Looks like a great recipe and one I would definitely try, I only have one problem…I don’t have the Dijon mustard. I used the rest of it up on a previous recipe and havn’t had time to run to the grocery store. Do you have any suggestions on what to substitute in replace of the Dijon mustard? I know it is a Dijon recipe, but the sauce sounds amazing. Thanx for the tips.

Hi Chelsea – No – leave the pan uncovered while you simmer it. For the temp – I’d start with medium low and depending on your pan and stove, if you need to turn the temp up or down a bit to maintain a simmer, feel free to adjust. Hope that helps! Thanks for writing to us today!

I went online looking for dinner ideas and came across this on pintrest. I had a recipe like this and loved it, but lost it somehow. I like having lots of sauce (especially to save and use with other recipes), and cooked 8 breasts instead of 4, so i used both wine and chicken broth and doubled the sauce. Two questions…1) Can i use the bagged frozen breasts without having to pound them? I think the bagged breasts are thinner because they are already halved? Some of the breasts in the bag are slightly thicker. 2) If i only cook the amount of sauce in your recipe, will the sauce start to burn off if i have to cook it a little longer for the thick part of them to cook thoroughly?

Hi April – Sure – you can skip pounding the chicken – depending on the thickness you just might need to cook for longer or less time. I think as long as you simmer the sauce at a lower temperature it should be fine without burning while the chicken cooks! Hope that helps!

have made this twice .it is delicious going to make it as part of a progressive dinner. I plan to make it then put on simmer in my new crock pot as I won’t have too much time when we come back for the main course

I spotted this recipe below the Chicken Marsala recipe the other day. Though I wanted to make the Marsala, I had the ingredients for this one already and whipped it up that evening. It was very good but i thought it needed more kick so I added a little more Dijon to what was on my plate. My husband and I ate the leftovers for dinner last night and then the flavor was really there. So again, a delicious dish that tastes even better when reheated for leftover night.

Hi Alanna – Rule of thumb is to use 1/2 the amount of dried herbs when substituting for fresh herbs in any recipe. Hope this helps! We haven’t tried making it ourselves in the oven (it cooks so quickly in the skillet) – but please let us know how it comes out if you try it!

Wow my taste buds were dancing after one bite.My husband just came back from deployment and we moved into our new home starting fresh meaning barely any food in the cabinets lol.This recipe made what I had come to life and my husband and three year old daughter were raving about it all night.I didn’t have a lot of the ingredients but i substituted and it was still fabulous I cant wait to make this dish with all the proper ingredients.Thank you so much I just cant wait to make more of your delicious creations.

First-time visitor. Made this recipe tonight, and my husband loved it! The flavors of the rosemary, dijon, and mushrooms came together really well. I’ve never used red onion in my cream sauces before, but it tastes so much better than yellow! Thank you! I look forward to trying your other recipes.

Hi I’m from Philippines and so glad to learn good recipes from you. You really help so many women to fulfill the stomach of our love ones. Please teach me more chicken recipes cause we love chicken a lot. Thank you so much madam! God bless you and your family

We’re glad you found us Aldine and that you are enjoying the recipe! We do have quite a few chicken recipes on our site – you can search under Entrees and Appetizers or if you are on your computer, we have a search box in the upper right where you can search for chicken and all of our recipes will come up that way.

Hi Micky – We haven’t – unfortunately the cream really is an important ingredient in the sauce to get that consistency. I suppose you could try cashew milk or maybe a pureed silken tofu – but we haven’t tried those substitutions ourselves and can’t guarantee that the sauce will taste the same so you will have to experiment on your end. Sorry I’m not much more help!

I made the chicken and mushroom Dijon last night and WOW!!!! It was amazing. My husband kept raving about it. It truly had exceptional flavor. I followed the recipe as is including the fresh herbs. Most definitely a keeper.

I’ve never been a cook so at 50 I’m giving it more of a chance lol. So this question may sound crazy but when a recipe calls for wine either white or red do you use regular drinking wine or cooking wine? Either one which kind is the best?

Hi Debbie – No such thing as a crazy question! 🙂 We cook with our regular drinking wine – it has much better flavor than the ‘cooking’ wines that you can buy! So glad to read that you are inspired to try cooking again – good luck!